Cinco de Mayo Burgers with Homemade Chorizo

Last Christmas, the fat guy in the red suit brought me a Cabela’s Pro Series electric meat grinder and I’ve been dying to try it out. Cinco de Mayo gave me a great excuse to do that. I turned 4 pounds of boneless pork butt into homemade patty chorizo, but that was just the start of what turned into a really fun grilling idea for the holiday.

I knew National Hamburger Month was coming up too, so I killed two very tasty birds with one stone by firing up the grill and turning the homemade sausage into some seriously yummy hamburgers, Cinco de Mayo style.

While your grill is heating, mix the ground pork with everything except the rolls, salsa, pickled peppers, guacamole, and jack cheese. I did this with my hands to be extra thorough. Once that’s done, divide the sausage into eight half-pound patties and grill them over direct heat. Flip them when juice appears on the top surface of the meat and add a slice of cheese to each. If you’re going to grill the rolls, now’s the time to slice them in half and do so. It should only take 5 minutes or so to finish grilling the burgers.
Remove the burgers from the heat, place each on a bun, then add a little salsa, guacamole, and a two or three slices of the pickled jalapeños.

Heat Scale: Medium to Hot, depending on what kind of salsa you use
Serves: 8